Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Warm corn tortilla or buttermilk biscuit?

If you could only have one.

Biscuit

Biscuit with honey and butter

Buttermilk biscuit! Seven days a week, twice on Sunday! Mmm…… unless it’s to be eaten with south of the border cuisine then a corn tortilla works. Can’t only have one😳

Corn tortilla stuffed with something spicy. I can’t stand anything sweet these days.

If I could only have one, I'd pick the tortilla. You can eat most anything with a tortilla. Biscuits are far less versatile.

I've been eatin corn tortillas since before I was born.

Biscuit and twice on Sindays.

Can I get a flour tortilla?

If not, I'll take the corn.

Corn dodgers. In fact I'm amazed I've never seen a mix for them since they're essentially a corn muffin with no leavening (baking soda or baking powder).
You can fry them in a skillet with butter and/or bacon fat, or bake them. (I'd bet money Rooster Cogburn ate the bacon fried ones.)

Without the leavening they're a really rich corn flavor that I love, and very dense--which I also love. In fact, I put a baked version in The Wild Bowl: 100 soups stews and chilies. if you have that book, page 31. www.riflesandrecipes.com

If you’re gonna stuff it with turkey, Swiss and cream cheese and roll it in a pinwheel…..No.

biscuit every time.

Hahaha!

This ^ ^ ^

Works for buscuit stuff and south of the border stuff.

Biscuit

Biscuit hands down, if light and fluffy.

I need to try the corn dodger recipe though. Thanks Eileen. Now I have a jingle in my head about corn pone, but have no idea if they are similar.

Pancakes

Are these similar to Johnny cakes?

Blasphemy!

I guess it depends on your recipe. Most Johnny Cakes I've seen are all corn meal, water, salt, and a bit of sugar for the batter, and boiling the corn meal and water first.
The corn dodger recipe I make does not need boiling ahead of time, so it's quicker to throw together. As for ingredients, it has mostly corn meal with a little flour. Both have about the same ratio of butter, but my corn dodgers also have milk and egg, so it's a richer flavor.
1 1/3 cup corn meal
2/3 cup flour
1/4 cup sugar
1/2 teaspoon salt
1 cup milk
1 large egg
3 tablespoons softened butter, in all
2 tablespoons oil/bacon grease for cooking
Mix the dry ingredients in one bowl. Mix the wet ingredients in a separate bowl (save 1 tablespoon of butter for the skillet, if baking the corn dodgers). Stir the wet stuff well, then combine the wet with the dry ingredients.
I prefer to bake these: Slide a 10 inch cast iron skillet in the oven, and preheat the oven to 425F. Mix your batter, and when the oven's at 425, carefully slide the skillet out, add the last tablespoon of butter and tip the skillet to coat the bottom of the pan, then pour the batter in.
Bake for 20 minutes, stick a toothpick in the center, and when it comes out dry it's done. Let the pan cool several minutes on a cookie rack, then place a cutting board on top, and flip the corn dodger onto the cutting board so the browned side is up.
Slice it up and enjoy.
To fry, preheat the skillet with a tablespoon or two of bacon grease (or oil/butter mix) and drop the dodgers in the pan 2-3 tablespoons for each one.

Tortilla with something like this.